Texas Roadhouse Portobello Mushroom Chicken [Recipe]
I love Texas Roadhouse. I mean, who doesn’t love Texas Roadhouse? They have the best food. And the best part is you can make all of their dishes at home, including their famous Portobello Mushroom Chicken. It’s simple to make and can be tailored to your liking – feel free to add your favorite seasonings or use a different type of chicken. I can’t believe how close it tastes to the original. It’s perfect for a quick and easy weeknight meal.
Why Is This Recipe Special?
So what makes this recipe so special? Well, first off, it’s an incredibly tasty dish that makes for a great family dinner. Plus, it’s made with fresh ingredients and has a wonderful nutty flavor, thanks to the mushrooms.
Another thing that makes this recipe extra special is how quick and easy it is to prepare.
This is one of those recipes that looks like you spent hours preparing but only takes minutes to cook. And because it’s so easy and flavorful, you can make it any night of the week!
How to Prepare Texas Roadhouse Portobello Mushroom Chicken?
If you’re looking for a quick and tasty weeknight meal, look no further than this Texas Roadhouse Portobello Mushroom Chicken copycat recipe.
What I love about this recipe is that it’s a great way to get your veggies in. The portobello mushrooms add a nice meaty texture and flavor, and the chicken is perfectly cooked and juicy.
While my recipe is enough for four servings, it can easily be doubled or tripled if you’re feeding a crowd, and it can be stored in the fridge for up to 3 days. So, what are you waiting for? Get cooking!
This is what you need to have in front of you before you start making this delicious recipe:
- 4 pieces chicken breast filets – You should pick larger pieces, but you can also use any chicken cut you like – breasts and thighs will both taste delicious.
- 4 oz (100 gr) portobello mushrooms – You can also use any portobello mushrooms you like. You can get a mix of large and small mushrooms so that you get a good variety of textures in every bite.
- 4 slices Jack cheese – Same here; if you prefer any other cheese, use it.
- 1 cup of water – You need this to make pork bouillon.
- 1/2 pork bouillon cube
- 1 tbsp cornstarch
- 1 tsp chopped fresh parsley
- 2 tbsp grated hard cheese like Grana Padano
- 3 tbsp vegetable oil
- Seasoning – salt, pepper, and garlic powder.
Now that you have everything in order, here’s how to recreate this amazing copycat recipe:
Step 1: Preparing Chicken Breasts
Start with nicely seasoning the chicken breasts with salt, pepper, and garlic powder and leaving them to sit for at least an hour to marinate nicely.
Heat the oil in a nonstick grill pan and grill the breasts on medium-high heat for a couple of minutes on each side. Watch out not to grill it for too short because it would be raw inside or too long because it will just dry put.
Since I didn’t have a nonstick grill pan, I used a regular deep nonstick pan, which worked just as well. Once the breasts are done, place them on a plate.
Step 2: Preparing Mushroom Sauce
In the meantime, dissolve half of the pork bouillon cube in one cup of hot water. Put the mixture aside.
Cut the mushrooms into slices and then put them in the same oil where you grilled your chicken breasts. Turn up the heat a bit, season them with a pinch of salt, stir them, and let them saute for about 8 minutes.
Once they turn brownish, pour half of the pork bouillon mixture and bring it to a boil. Put the cornstarch in the rest of the pork bouillon to melt nicely, and then pour that mixture into the mushroom sauce. Once the sauce thickens, it is done.
Step 3: Finishing Up
Heat the oven to 350 °F (180 °C). Place the baking paper in the casserole dish and place the chicken breasts. On top of each chicken breast, put a slice of cheese and bake everything in the oven for 5 minutes until the cheese melts nicely.
Once done, place the breasts on the place and pour 2 tbsp of mushroom sauce on top. Sprinkle a bit of parsley, grate some hard cheese on top, and enjoy!
What to Serve With Texas Roadhouse Portobello Mushroom Chicken?
This Portobello Mushroom Chicken is an easy dinner dish that pairs well with many sides. It’s excellent served with a green vegetable, like steamed broccoli, spinach, kale, or a side salad. You could also serve it with rice or mashed potatoes.
If you want to keep the meal light, grilled vegetables like zucchini and squash are a great option. And if you’ve got some pasta in the pantry, it makes a wonderful accompaniment to this dish!
No matter what you choose to serve alongside this flavorful Portobello Mushroom Chicken, I’m sure everyone will love it!
How to Store Texas Roadhouse Portobello Mushroom Chicken?
Once you’ve cooked your chicken, you might wonder how to store it. The good news is that this dish stores really well in the fridge – just make sure it’s in an airtight container. It should stay good for up to 5 days.
If you want to freeze it, that works too! Just place the chicken in a freezer-safe container, which should keep for up to 3 months.
When you’re ready to eat it, let it thaw in the fridge overnight and then reheat it on the stovetop or microwave. It should taste just as fresh as when you first made it.
Texas Roadhouse Portobello Mushroom Chicken
Ingredients
- 4 pieces chicken breast filets
- 4 oz portobello mushrooms (100 g)
- 4 slices Jack cheese
- 1 cup water
- ½ cube pork bouillon
- 1 tbsp cornstarch
- 1 tsp chopped fresh parsley
- 2 tbsp grated hard cheese like grana padano
- 3 tbsp vegetable oil
- salt, pepper, garlic powder
Instructions
- Preheat the oven to 350 °F (180 °C).
Preparing the chicken
- Start with nicely seasoning the chicken breasts with salt, pepper, and garlic powder and leaving them to sit for at least an hour to marinate nicely.
- Heat the oil in a nonstick grill pan and grill the breasts on medium-high heat for a couple of minutes on each side. Watch out not to grill it for too short because it would be raw inside or too long because it will just dry put.
Mushroom sauce
- In the meantime, dissolve half of the pork bouillon cube in one cup of hot water. Put the mixture aside.
- Cut the mushrooms into slices and then put them in the same oil where you grilled your chicken breasts. Turn up the heat a bit, season them with a pinch of salt, stir them, and let them saute for about 8 minutes.
- Once they turn brownish, pour half of the pork bouillon mixture and bring it to a boil. Put the cornstarch in the rest of the pork bouillon to melt nicely, and then pour that mixture into the mushroom sauce. Once the sauce thickens, it is done
Finishing up
- Place the baking paper in the casserole dish and place the chicken breasts. On top of each chicken breast, put a slice of cheese and bake everything in the oven for 5 minutes until the cheese melts nicely.
- Once done, place the breasts on the place and pour 2 tbsp of mushroom sauce on top. Sprinkle a bit of parsley, grate some hard cheese on top, and enjoy!
